HU223329B1 - On the surfaces of row-rice product is flavoured, completed with natural food component and coloured and process for its production - Google Patents

Abstract

FIELD OF THE INVENTION The present invention relates to a crude rice composition treated with an oil / fat, preferably edible mineral oil and / or vegetable fat, which comprises a food powder or a food powder mixture in the form applied to the surface. The present invention also relates to a process for the preparation of a rice composition according to the invention, and to the use of the rice composition according to the invention in a multi-component ready-to-eat food composition and a multi-component ready-to-eat food composition. The present invention is applicable to the preparation of rice-based foods, such as quick-cooked rice strands or single-dish rice, colored naturally with plant or animal components. ŕ

Description

FIELD OF THE INVENTION The present invention relates to a crude rice composition treated with an oil / fat, preferably edible mineral oil and / or vegetable fat, which comprises a food powder or a food powder mixture as applied to the surface. The invention also relates to processes for the preparation of the rice compositions of the invention, to the use of the rice composition of the invention in a multi-component ready-to-use food composition and to a multi-component ready-to-use food composition.

The present invention is advantageous for preparing rice-based foods, such as quick-cooked rice strands or single-course rice dishes, which are flavored, have an improved nutritional value and are naturally colored with plant or animal food ingredients.

As used herein, the term "powdered food composition" is understood to mean a set of granules formed during the refining and / or grinding of a major food component, optionally including flavoring, flavoring, and other nutritional enhancing components having a particle size range of less than 2000 µm.

As used herein, the term "powdered food mix" refers to a preferably homogeneous set of grains having a particle size range less than 2000 µm, which may be formed by the comminution and / or grinding of two or more food components, optionally including flavoring, flavoring and other nutritional enhancers.

Currently available, commercially available flavored, colorful rice-based products are mostly made from precooked rice using steaming technology, where the flavoring, coloring component is applied in an aqueous medium. In another large group of rice-based ready meals, flavoring, coloring components of various grain sizes, desserts, extracts of vegetable or animal origin are simply measured next to the natural or pre-cooked rice material and placed in the same packaging.

The prior art processes based on rice cooking technology require high-quality rice raw materials, the cooking and drying process has a long duration and high energy requirements. The proportion of broken grains in the finished product resulting from such processes is also significant, requiring a subsequent separation step.

Other methods of surface treatment of rice known in the art are known for polishing and rendering the surface of natural, milled rice.

The most commonly used method for polishing rice is by spraying with water. This method, although invented in 1975 (Wayne E. Marshall, James I. Wadsworth, Rice Science and Technology, 1994, 242-246). pages], only came into prominence in the United States in the 1990s, for example, as a possible rice processing method for the rice processing industry.

Another option is to partially or completely coat the rice surface with, for example, dry talc, talc-glucose syrup or glucose solution (Boris Lun, Rice Production & Utilization, AVI Publishing Company, Westport, Connecticut).

In performing such a process, talc or glucose solution is added to milled rice in a dedicated apparatus which is rotated until a suitable coating is formed on the rice surface.

The polishing of cereals with oil was carried out in the case of millet [Hungarian Patent No. 21,551 (1901)], but due to the rapid rusting of the applied table oil, the finished product was only very short-lived.

A process for coating raw rice with additional nutrients is disclosed in U.S. Patent No. 4,765,996, which uses vitamins, amino acids, and various mineral salts in a water-in-oil emulsion at relatively high temperatures and with the aid of various binders.

U.S. Patent No. 4,687,669 discloses a method of applying additional nutrients (vitamins, amino acids, minerals) to the rice surface to increase the nutritional value of rice and barley by a conventional method and then applying heat to a fortified rice. The rice grains are coated with an aqueous emulsion of melting oil / fat and / or wax. The resulting coating is solid at room temperature.

The above methods for handling rice make it possible to render the rice attractive, to produce rice ingredients with increased nutritional value and / or to produce rice-based foods of increased enjoyment.

U.S. Patent No. 4,767,636 discloses the preparation of a single serving of instant rice or dried rice with instant rice sauce. The coating is applied to the rice using a total of three layers of oil. After the first application of a very significant amount of oil, flavorings are added, and only in the last step, after the application of two additional layers of oil, freeze-dried and / or puffed vegetables are added. The technology, which only seems to be applicable to pre-cooked rice, is quite complex and expensive and requires the use of large amounts of oil and high energy input rice and vegetable raw materials.

However, up to now, no relatively quick and easy process has been known to apply at room temperature essentially any edible powder mixture to raw, milled rice at low cost. Accordingly, it was not known to have a surface rice composition treated with mineral oil and / or vegetable fat that contained a food powder composition or a mixture of food powder formulations applied to its surface. Thus, the object of the present invention has been to carry out a process meeting the above requirement and to prepare novel rice products.

While developing our invention, we unexpectedly found that a minimum increase in grain fraction of natural milled white rice or semi-milled bama rice with a moisture content of up to 16%

With the addition of additives, we were able to permanently coat and color the food powder and powder mixtures, even for other purposes, with untreated, milled or semi-milled rice grains with non-rancid oil, and without the use of additives. the powder having a moisture content of a suitable particle size or powder mixture is sprayed onto the rice grains under rotation, mixing, preferably in a reduced humidity atmosphere, and optionally packaged at reduced humidity.

The present invention thus relates to a process for preparing a rice powder coated food mixture comprising coating raw rice with a moisture content of up to 16% with edible grade mineral oil and / or vegetable fat, and then applying a lower moisture content or lower grain content we will take you up.

In a preferred embodiment of the process according to the invention, the surface of wholly milled white rice or semi-milled brown rice has a moisture content of up to 16% by weight, at least about 9% by weight, preferably about 12-15% by weight, more preferably 3% by weight. % by weight of edible mineral or vegetable oils with a low fat rusting oil or oil mixture, and the rice coats thus coated are coated with up to 20% by weight, preferably about 10% by weight, preferably up to 6% by weight, depending on the thickness of the oil film. with a moisture content of less than 2000 µm, preferably below 1000 µm, more preferably below 500 µm, most preferably below 315 µm.

The amount of powder (mixture) that can be applied depends on the thickness of the oil film. The approx. 12% by weight of oil up to 20% by weight of powder mixture, at higher ratios the oil and powder mixture will clump together. Below about 3% oil by weight, the rice preparation will be dry.

In a further preferred embodiment of the invention, the food powder composition or powder mixture is preferably carried out in a short period of time and / or in a humidified atmosphere, more preferably below 50 ERP% (equilibrium relative humidity), if desired below 30 ERP%. It is known to those skilled in the art that some food powders, such as tomato powder, are highly hygroscopic. Some powder formulations of plant origin, such as instant fruit powders, are highly hygroscopic. It will be understood by those skilled in the art to determine the appropriate and optimal humidity even when using powder formulations not specifically described in the examples below.

In a further preferred embodiment of the invention, the oil is applied to the rice surface by dripping or spraying with slow rotation of the rice grains, preferably in a low-speed, stainless steel mixing screw machine.

According to a further preferred embodiment of the invention, the food powder mixture is composed of plant products of moisture content up to 10% by weight, preferably dried vegetables, dried fruits, dried fruit powders, instant preparations, spices or pre-mixtures thereof; products of animal origin, preferably dehydrated meat extracts, extracts of meat-based products (for example, meat extract); and / or prepared from various supplementary nutrients, preferably mineral salts, vitamins, in a suitable milling apparatus and preferably in a suitable mixing apparatus, to form a fine granular powder mixture.

During the application of the powder mixture, the rice is preferably agitated at a slow speed, more preferably 30-50 rpm, preferably 2-20 minutes, more preferably 5-10 minutes.

In a preferred embodiment of the process of the invention, the resulting product is stored and / or packaged in a reduced humidity atmosphere.

The present invention also relates to a crude rice composition which is treated with an oil / fat, preferably edible mineral oil and / or vegetable fat, which comprises a food powder or a food powder mixture in the form applied to the surface.

The crude rice composition according to the invention has a surface area of up to 16% by weight, at least 9% by weight, preferably 12% by weight, preferably 5%, more preferably 3% by weight, of edible mineral and / or vegetable origin. Milled white or semi-milled brown rice with a moisture content of -15% and up to 20% by weight, preferably about 10% by weight, preferably less than 10%, more preferably up to 6% by weight, based on the film thickness of the oil film. a food powder or powder mixture having a particle size of less than 2000 µm, preferably less than 1000 µm, more preferably less than 500 µm, and most preferably less than 315 µm.

Preferably, the rice composition of the present invention is a vegetable powder product having a moisture content of up to 10% by weight, preferably dried vegetables, dried fruits, dried fruit powders, instant preparations, spices or pre-mixtures thereof; products of animal origin, preferably dehydrated meat extracts, extracts of meat-based products (for example, meat extract); and / or a mixture of various complementary nutrients and optionally other commonly used ingredients (e.g., vegetable seeds), preferably in the form of fine granular powder mixtures with mineral salts, vitamins.

In a further preferred embodiment of the invention, the rice composition according to the invention is packaged in a humidified atmosphere, preferably less than 50 ERP% humidity, optionally less than 30 ERP% humidity, in a moisture-tight, aroma-sealing, if desired sunscreen package.

HU 223 329 Bl golva. Such packaging materials are well known in the art. For example, plastic (e.g., polyethylene) or aluminum-based packaging materials (optionally combined with paper or other associated films) may be advantageously used.

In a particularly preferred embodiment of the invention, the rice composition comprises a mixture of white oil and garlic oil and a powder mixture of spinach powder, (optionally iodized, sea) salt, sugar, cheese powder, e.g. parmesan cheese powder, optionally cheese flavor and flavor enhancer such as Na-glutamate.

In another particularly preferred embodiment of the invention, the rice composition comprises a mixture of white mineral oil and pepper oil of mineral origin, and a powder mixture of onion powder, (optionally iodized, sea) salt, sugar, parmesan cheese powder and flavor enhancer such as Na-glutamate.

In another particularly preferred embodiment of the invention, the rice composition comprises a mixture of white oil and pepper oil of mineral origin and a powder mixture of onion powder, (optionally iodized, sea salt), tomato powder, flavor enhancer such as Na-glutamate. The preparation of this product is preferably carried out in a room with a humidity of less than 50% ERP, since it is necessary to take into account the increased sensitivity of tomato powder (mixture) and thus the tomato rice composition to air humidity.

In a further particularly preferred embodiment of the invention, the rice composition is a white oil, as well as milk powder, crystalline vanillin, an artificial, non-degradable sweetener (e.g., sodium cyclamate or saccharin), and fruit powders such as instant fruit powders and / or dried chopped fruits apple, raisins, etc.). When using dried instant fruit powders, attention should be paid to their increased sensitivity to air humidity.

In a further particularly preferred embodiment of the invention, the rice composition comprises white oil, as well as milk powder, crystalline vanillin, an artificial, non-degradable sweetener (e.g., sodium cyclamate or saccharin) and cocoa or chocolate powder.

The rice compositions of the invention may also be used to prepare multi-component ready-to-use food compositions. For example, rice preparations may be mixed with other ready-to-eat or semi-prepared foods, vegetable preparations, meat preparations, meat substitutes, sauces. It is also possible to produce a product in which the rice product and the ready-to-eat or semi-finished food are packaged but not mixed.

Accordingly, the present invention relates to the use of a rice composition according to the invention in a multi-component ready-to-use food composition and a multi-component ready-to-use food composition prepared using the rice composition of the invention.

One of ordinary skill in the art will recognize that a wide variety of vegetable oils may be used in the present invention, such as pepper oil, garlic oil, onion oil, oleoresin, and the like. Vegetable oils are described in numerous publications, such as Food Chemistry I, Kálmán Gasztonyi and Lásztity Radomir (eds.), Mezzazda Publishing House, Budapest (1992), 285-289. pages.

It will further be appreciated that a variety of plant-based powders or desiccants may be used as plant powder formulations of the present invention. These include vegetable powders such as spinach, tomato powder, paprika powder, carrot powder, beetroot powder, celery powder, parsley powder, pumpkin powder, onion powder, and fruit-based powders such as dried fruit pulps or instant fruit powders such as apple, pear, , apricot, cherry, cherry, black powder. Powder blends may be formulated or formulated as powdered spices or spice blends, preferably in the form of ground flour, such as oregano, basil, rosemary, caraway, pepper, red pepper, cinnamon, vegetarian.

The rice composition may be enriched with various vitamins, such as fat soluble vitamins, for example, by mixing them in a powder mixture or separately on the fat-coated rice surface. Water-soluble vitamins may also be added to the rice product, for example, by applying a powder of vitamin-enriched dried fruit or vegetable preparations to the surface of the fat-coated rice. Similarly, flavors such as natural or nature-identical flavoring compositions may be added to make the rice compositions of the invention, such as vegetable, fruit, meat, onion, garlic or cheese flavorings, more palatable. The rice composition of the present invention may also be enriched in a healthy proportion with the consumer, for example, with mineral salts and with trace elements or trace elements.

Animal products such as pork extract, beef extract, broth extract such as chicken broth extract and the like may also be used as food powder formulations, powder formulations or ingredients thereof in the present invention.

Other food products which may be used as powder formulations or as ingredients in powder formulations include honey powder, yeast powder, garlic powder and the like.

It will be apparent to those skilled in the art that many other food products, ingredients or nutrients, as well as powder mixes of various flavors and colors may be used in the practice of the present invention without departing from the spirit of the invention.

The present invention will now be further illustrated by way of examples. The examples are illustrative and are not intended to limit the scope of the invention.

Examples

1. Spinach rice (white rice)

90.5 kg of milled white rice, containing 13.8% water, is known to be coated with a mixture of 2.17 kg of white oil and 0.08 kg of garlic oil in known manner. Meanwhile, let's make it together4

EN 223 329 Bl coat the powdered food coating mixture as follows:

Spenótpor 3.17 kg Sea salt (iodinated) 2.22 kg Sugar 0.45 kg Parmesan cheese powder 0.90 kg Parmesan cheese flavor powder 0.32 kg flavor enhancer: Na-glutamate 0.09 kg The weighed powder mixture is kneaded, fibrous, so-called

Grind, homogenize and pass through a sieve with a mesh size of 315 µm. The powder has a particle size of 99% by weight below 250 µm.

The blend is stored in a humidified environment until it is used, protected from air humidity. The oil-coated rolled rice grains in the porridge pan are slowly sprinkled with the homogenized green powder mixture and blended for 5-10 minutes until a uniform coating is formed on the rice grains.

The coated rice-based finished product is stored up to the packaging, protected from the air humidity. Post-polishing powder blend application is advantageous for applying the powder component. The product composition given results in 99.9 kg of finished product.

2. Spinach rice (brown rice)

To make 98.91 kg of finished product, 90.0 kg of brown rice with a water content of 12.0% is coated with a mixture of 2.0 kg of white oil and 0.09 kg of garlic oil in a known manner. Meanwhile, we prepare and mix the coating food powder mixture as follows:

Spenótpor 2.63 kg Sea salt (iodinated) 2.30 kg Sugar 0.50 kg Parmesan cheese powder 0.90 kg Parmesan cheese flavor powder 0.40 kg flavor enhancer: Na-glutamate 0.09 kg Grinding of homogenized powder mixtures

sa, particle size, surface coating with powder mixture or storage and packaging are the same as described in the previous example.

3. Spinach rice

To make 100.8 kg of finished product, 80.5 kg of husked rice containing 12.7% water is polished in a known manner with a mixture of 7.69 kg of white oil and 0.8 kg of garlic oil. Meanwhile, we prepare and mix the coating food powder mixture as follows:

Spenótpor 7.69 kg Salt 2.26 kg Sugar 0.45 kg Parmesan cheese powder 0.90 kg Parmesan cheese flavor powder 0.41 kg flavor enhancer: Na-glutamate 0.10 kg The powder mixture is ground as described above.

homogenized and then applied to the surface of the polished rice. The particle size of the powder is 99% less than 250 µm. The higher oil content and higher spinach content results in a dark, highly spinach-like product. Products made with the addition of spinach powder are less sensitive to changes in air humidity during the processing than tomato products.

4. Onion rice

To prepare 100.06 kg of finished product, 91.56 kg of husked white rice with a water content of 14.5% is coated in a known manner with a mixture of 1.53 kg of white mineral oil and 0.38 kg of pepper oil. Meanwhile, we prepare and weigh the coating food powder mixture as follows:

V red onion powder 1.00 kg

Sea salt (coded) 2.29 kg

Sugar 0.46 kg

Parmesan Cheese Powder 2.75 kg Flavor Enhancer: Na-Glutamate 0.09 kg

Grinding, homogenization, particle size, surface coating with powdered mixtures, and storage of flavored, yellow-orange coated rice product in the powdered mixtures are identical to those described in the previous examples.

The role of the pepper oil mentioned in our example is to provide the right color and flavor. By replacing the color pepper oil we use with a higher color pepper oil, the pepper oil dosage can be reduced to below 0.10 kg of pepper oil per 100 kg of finished product.

5. Tomato rice

To prepare 97.79 kg of finished product, 88.40 kg of wholly milled white rice with a water content of 13.0% are polished in a known manner with a mixture of 0.80 kg of white mineral oil and 1.60 kg of pepper oil. Meanwhile, we prepare and weigh the coating food powder mixture as follows:

Tomato powder 5.30 kg

Sea salt (iodinated) 0.80 kg

Onion powder 0.80 kg flavor enhancer: Na-glutamate 0.09 kg

More than 90% of the particles have a particle size below 250 µm.

Tomato powder, such as tomato powder blend, is particularly sensitive to high humidity in the air, so tomato rice is processed continuously, followed by grinding, homogenization of the components, followed by surface sprinkling of the rice and preferably by immediate packaging.

The used paprika oil can be replaced here with a higher color value of 0.1 kg paprika oil / 100 g product oil, however, according to the amount of paprika oil, the amount of white oil used is increased.

6. Fruit rice

To prepare 100 kg of finished product, 71.6 kg of husked rice containing 14.0% water are coated by adding 1.90 kg of white oil in a known manner. Meanwhile, weigh the coating food powder mixture as follows:

Instant skimmed milk powder 16.85 kg

Crystalline vanillin 0.40 kg

Artificial sweetener 0.35 kg

Instant fruit powder 8.90 kg

In the case of fruity rice, it is not necessary to grind instant milk powder and fruit powder together, only the sweetener and crystalline vanillin are milled together.

The measured powder mixture is homogenized and then added to the surface of the oily rice mixed in the draining pan, and the rice surface is uniformly coated for 5 to 10 minutes, with varying amounts of instant fruit powder depending on the flavor of the various fruit bases.

The fruit-flavored rice has the same packaging as the products described above: aroma barrier, moisture barrier, sunscreen.

7. Fruit rice

The fruit rice product is exactly the same as the previous product, but instead of instant powdered fruit, 10 kg of dried fruit and raisin separately added per 100 kg of finished product are as follows:

Dried, cut honey banana 3.40 kg

Dried apple cubes 2.20 kg

Raisins 4.40 kg

8. Cocoa rice

100.1 kg of finished product 78.5 kg of husked white rice containing 14.7% water are polished in a known manner with 2.1 kg of mineral oil of mineral origin, and the surface of the rice rotated in the draining pan is uniformly coated with the following homogenized powder mixture. Composition of powder mixture:

Instant skimmed milk powder 15.33 kg

Instant cocoa powder 3.53 kg

Artificial sweetener 0.50 kg

Crystalline vanillin 0.14 kg

The packaging of cocoa rice is the same as that of the products described above.

The present invention has been described above and some preferred embodiments thereof have been described in detail.

By the method we apply, the application of flavoring, coloring components, and vegetable and / or animal based desiccants to the surface of milled or semi-milled rice can be achieved without any additives at normal temperature by a simple, inexpensive process.

The process according to the invention provides a durable coating of the rice surface in the case of raw materials, water content and particle size range, oil and powder blend and aroma barrier, moisture barrier and sunscreen packaging. A further advantage of the process according to the invention is that in the production process the rice grain fraction has an increase of no more than 10% relative to the original rice raw material (rice raw material up to 1.5% quality A according to guideline 2-61, or up to 9%). Husked rice containing.

The process of the present invention provides novel food products which can be used, for example, in the preparation of rice portions with increased nutritional value compared to conventional rice-based foods, or in single-dish rice dishes. "Rice single dishes" can be advantageously introduced, for example, in fast food or in the kitchen.

The coated, flavored, colorful product line can be further expanded to meet your needs.

Claims (13)

CLAIMS 1. A process for the preparation of a rice powder coated with a food powder mixture comprising coating raw rice with a moisture content of up to 16% by weight with mineral oil and / or vegetable fat, and we will take you up. Process according to claim 1, characterized in that the surface of the paddy white rice or semi-milled brown rice has a moisture content of at least 9% by weight, preferably 12-15% by weight, at most 12%, preferably 7.5% by weight, more preferably 5% by weight. % by weight, more preferably 2-3% by weight, of a dietary grade mineral and / or vegetable oil with a low fat content or oil mixture, and the rice grains thus coated are coated with up to 20% by weight, preferably 10% by weight, of oil film. 10% by weight, preferably up to 6% by weight, of a powder mixture having a particle size of less than 2000 µm, preferably less than 1000 µm, more preferably less than 500 µm, very preferably below 315 µm, optionally by mixing, grinding and / or homogenizing we produce. Method according to claim 1 or 2, characterized in that the food powder composition or powder mixture is applied in a short period of time and / or in a humidified atmosphere, preferably at a humidity of less than 50 ERP% and, if desired, less than 30 ERP%. . 4. Process according to any one of claims 1 to 3, characterized in that the oil is applied to the rice surface preferably by dripping or spraying, with the rice grains rotating slowly, preferably in a low-speed stainless-steel mixing screw machine. 5. A process according to any one of claims 1 to 3, characterized in that the food powder mixture comprises products of plant origin, preferably dried vegetables, dried fruits, instant fruit powders or other preparations, spices or pre-mixtures thereof; animal products, preferably meat extracts, extracts of meat products; and / or various additional nutrients, preferably mineral salts, vitamins, are ground and then blended into a fine, preferably homogeneous powder mixture. 6. A process according to any one of claims 1 to 3, characterized in that the powder mixture is applied at a slow speed, preferably 30-50 rpm, for 2-20 minutes, preferably 5-10 minutes, at the rice surface. 7. Process according to any one of claims 1 to 3, characterized in that the rice product is stored and / or packaged in a humidified atmosphere, preferably in a humidity less than 50 ERP%. 8. Raw rice surface treated with oil or fat, preferably mineral oil and / or vegetable fat 6 A composition comprising a food powder composition or a food powder composition in the form as applied to a surface. The raw rice composition according to claim 8, which comprises 12% by weight, preferably 5% by weight, more preferably 3% by weight, of up to 16% by weight of a mineral or vegetable grade edible oil or oil blend. milled white or semi-milled brown rice with a moisture content of preferably 12-15% by weight and up to 20% by weight, preferably 10% by weight, less than 10% by weight, more preferably less than 10%, more preferably less than 10% by weight containing up to 6% by weight of a food powder or powder mixture having a particle size of less than 2000 µm, preferably below 1000 µm, more preferably below 500 µm, most preferably below 315 µm. Rice composition according to claim 8 or 9, wherein the food powder is a mixture of vegetable products with a moisture content of up to 10% by weight, preferably dried vegetables, dried fruits, instant fruit powders or other preparations, spices or pre-mixtures thereof; products of animal origin, preferably dehydrated meat extracts, extracts of meat products; and / or a fine-grained powder mixture of various additional nutrients, preferably mineral salts, vitamins. 11. Rice composition according to any one of claims 1 to 4, which is packaged in a humidified atmosphere, preferably in a humidity of less than 50 ERP%, optionally less than 30 ERP% in a humidity-tight, aroma-proof, optionally sunscreen packaging. 12. A 8-11. Use of a rice composition according to any one of claims 1 to 6 in a multi-component ready-to-eat food composition. 13. A multi-component ready-to-eat food composition according to claims 8-11. A rice composition according to any one of claims 1 to 6.